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If you are a fan of the salty-sweet combination, this recipe is an absolute MUST to add to your arsenal.

I first tried this dish at a bed and breakfast in my hometown (which is, unfortunately, no longer in business). Fortunately, they included their recipe in their fantastic cookbook, so their legacy lives on. A note at the bottom of the recipe mentions that this salad was one of the most requested items on their menu. Try it, and you’ll see why. It’s a versatile dish–works as a side, a dessert, breakfast, snack, etc.

This year, we planned a somewhat impromptu Halloween Party for a few of my daughter’s friends. We had some yummy treats…Pumpkin Krispy Treats (see recipe below), Candy Corn Sugar Cookies (I used my favorite recipe for the dough and just doubled the vanilla and almond flavorings since there is no frosting on the cookies. At a minimum, I also recommend dipping each cookie in the coarse sugar before baking. The white candy melt or almond bark on portions of some of the cookies was quite tasty, too. I’ll do more of these next time), and No Bake Cookies transfigured into cute spiders.

There were Mummy Dogs and Candy Corn Pizza for our main course. We agreed that hot dogs wrapped in crescent dough are WAY tastier than hot dogs in a bun. We’ll be having these more often. I didn’t get around to dotting the eyes on the faces, but I think everyone still got the point.

Boo Brew. One of the comments on this recipe suggested using Peeps Ghosts instead of creating your own using whipped cream and mini chocolate chips as the recipe instructed. I went with the time saving tip and was happy with the outcome.

I also made this Caramel Toffee Dip and served with Winesap and Granny Smith apple slices from our apple picking trip the previous day. Somehow missed getting the photo. It is seriously so incredibly delicious. We made it again over the weekend, and it vanished quickly.

Melt the marshmallows and butter in microwave or on stove top. Once melted, remove from heat and stir in the Jell-O or Kool-Aid. If it is not “orange enough” for you, you can add some red and yellow food coloring to enhance the color. (I didn’t need to do this). Add the crispy rice cereal and stir well.

Spray your hands with baking spray and roll the mixture into balls and place them on wax paper. Make a dent into the top of the pumpkin and insert pretzel or tootsie roll. Mold pumpkin around the stem. Cool before piping on leaves.

I’ve been on a semi-quest, sort of, for the past couple years to find “the best” apple crisp recipe. To be honest, it’s been a half-hearted effort, but it’s at least been on my mind during apple season.

A few weeks ago, I wanted to try the recipe that my fabulous SIL Becky loves. It comes from a friend of hers named Ellen and is apparently THE go-to apple crisp recipe amid some Bostonian circles.

At the time, we were visiting family in the DC area, and we weren’t able to find non-instant butterscotch pudding. Since Ellen’s instructions specifically state that instant is NOT to be used, we had to go with another recipe, which was good, BUT I felt compelled to try this one.

I’ve since been able to procure the proper pudding mix. It was so worth the wait. I made it for my family while visiting TN a couple weeks ago, and it rapidly disappeared amid lots of “mmming” and “yumming.”

TO. DIE. FOR!!!!!

I’ve never been one to crave apple crisp–except during apple season. Now that I’ve found this little gem, though, I’ll be craving apple crisp year round–and frequently.

Ellen’s Famous Apple Crisp

Mix the following ingredients together and pour into ungreased 9×13-inch pan.

Mix topping ingredients together and crumble on top of apple mixture. Bake at 350 degrees until golden brown, approximately 45-50 minutes. (I accidentally only baked for 35 minutes, and it seemed to cook throughout, so take that for what it’s worth).

For awhile, I’ve heard my mom rave about this recipe, but I’ve been skeptical. We’ve been visiting my family for the past week, and she made a batch for us to sample. I can’t be sure, but it’s entirely possible that I consumed at least half. Addicting stuff!!! And super easy to make. Would make an easy and delish treat for the holidays and for gift giving.

This is a REALLY yummy treat I served at our 4th of July barbeque. I had lots and lots of requests for the recipe & really wish I had doubled the recipe. By the end of the party, there was one, lone lemon bar left on the plate. Fortunately, three friends came up with a non-violent way to share it amongst themselves.

Mom, I think you should definitely try these. They aren’t as “egg-y” as other lemon bars, so I think you’ll like them.

Preheat oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Spray lightly with non-stick spray and set aside. (The foil isn’t too pretty, but it makes clean-up and cutting the bars a cinch!)

In a bowl, combine Nilla Wafer crumbs, 1/2 cup flour and the brown sugar. Chop butter into small pieces and then cut into crumb mixture with a pastry blender. If you don’t have a pastry blender, just use 2 knives, or even your fingers to break up the butter until mixture resembles coarse crumbs.

Press crumb mixture firmly onto bottom of prepared pan. Bake 15 min.

While crust is cooking,beat cream cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs, 2 Tbsp. flour, and baking powder; mix well. Blend in 1 Tbsp. lemon zest, and lemon juice and then pour mixture over crust.

Bake 25 to 30 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours, but preferably overnight.These bars improve with time. Sprinkle with powdered sugar and remaining 2 Tbsp. grated lemon peel just before cutting into squares to serve. Store leftover squares in refrigerator. (As if you’ll have leftovers!)

I served these at our 4th of July barbeque and at a subsequent pool party. They were such a hit, and several people requested the recipe. I figured it was worth a quick blog post to share with everyone.

Quotables

We may live without poetry, music and art;
We may live without conscience, and live without
heart;
We may live without friends; we may live without
books;
But civilized man cannot live without cooks.
-Owen Meredith